Reese’s Peanut Butter Cups: Too cheap and full of toxic chemicals

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The popular peanut butter cup was created in 1928 by H.B. Reese, a dairy farmer and a shipping foreman for Milton S. Hershey.

Eventually, Mr. Reese abandoned dairy farming in order to set up the Harry Burnett Reese Candy Co. in the basement of his house in Hershey Pennsylvania. When Mr. Reese died in 1956, his six sons took over the candy company, which they merged with the Hershey Chocolate Corp in 1963 receiving 666,316 common stocks valued at $23.5 million dollars in 1963.

Reese’s Peanut Butter Cups Too cheap and full of toxic chemicals

Today, there are 20 variations of Reese’s peanut butter cups. Although they were originally made as a tasty candy, their ingredients have become questionable over time.

First of all, the controversial ingredient PGPR (Polyglycerol polyricinoleate) is used as a substitute for cocoa butter in Reese’s Peanut Butter Cups. Although the FDA approves of it as safe for humans provided its intake is limited to 7.5 milligrams per kilogram of body weight, it can cause reversible liver enlargement if ingested in higher doses.

The other ingredients include milk chocolate, (milk, chocolate, sugar, cocoa butter, chocolate, no fat milk, milk fat, lactose, soy lecithin, PGPR), peanuts, sugar, dextrose, salt, TBHQ and citric acid.

  • PGPR (polyglycerol pilyricinoleate): Reese’s butter cupcakes contain this notorious ingredient which has substituted cocoa butter so as to reduce manufacturing costs. PGPR is made from castor beans, which decrease the thickness of chocolate. Moreover, studies show that this substance can lead to gastrointestinal issues as well as allergies in children.
  • Soy lecithin: If you consider the fact that 93% of soy is GMO, nothing more need to be said. For one thing, soy lecithin has been linked to breast cancer, fertility and reproduction issues, as well as behavioral and cerebral abnormalities.
  • TBHQ (tertiary butylhydroquinone): TBHQ is a chemical compaund which is a form of butane used to preserve processed foods. It’s toxic and can trigger nausea, vomiting, ringing in the ear, delirium and collapse. What’s more, lab studies have revealed that it causes stomach cancer in rats, fragmented DNA as well as lung and umbilical cell impairment. Anxiety, restlessness, and intensified ADHD symptoms are the common side effects in children.

If you want to avoid the negative health implication these cupcakes give, try making butter cupcakes on your own. The following recipe is not only super tasty, but also highly nutritious.

Organic Peanut Butter Cups


  • 12 muffin tin liners
  • 12 oz. organic dark chocolate
  • 1 cup organic peanut butter
  • ¼ cup raw honey
  • ¼ tsp. organic salt


  1. Make the muffin cups shallower by trimming them off.
  2. Using a small saucepan, melt the chocolate on low heat while stirring continually. Leave it for 1-2 minutes. Be mindful not to overcook the chocolate or turn it into thick unusable chocolate.
  3. With a teaspoon, put a portion of the chocolate in the center of a muffin cup. With the back of the spoon, distribute the chocolate up the edges of the cup. After coating the entire inside of the muffin cup with chocolate, place it into a muffin tin. Do the same with the remaining muffin cups. Then put the whole muffin tin in the fridge for the chocolate to solidify.
  4. In a medium bowl, mix the organic peanut butter, raw honey and organic salt.
  5. Once the chocolate in the muffin cups hardens, heat the peanut butter into another small saucepan over low heat in order to soften it. This will make the butter flow into the cups more easily.
  6. Put a small portion of peanut butter into each of the chocolate-coated cups leaving room at the top for another layer of chocolate. Store the cups in the fridge for another 10 minutes. Then, using the back of a small spoon, flatten and spread out the peanut butter. Put the cups back in the fridge for an hour or until the peanut butter solidifies.
  7. When the peanut butter has hardened, re-warm the remaining organic chocolate. With a teaspoon, spread a layer of chocolate over the top of each candy. Cool it once again in your fridge for the chocolate to harden.

This recipe is enough for 12 cupcakes.

Source: Living Traditionally